Polpette di Formaggio


4 large eggs
4 large garlic cloves
3/4 cup bread crumbs
1 cup grated Parmesan cheese
1 cup grated Romano cheese
1 teaspoon black pepper
1/2 teaspoon baking powder
2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
Freshly grated nutmeg
1/4 cup vegetable oil
Tomato Sauce


Beat eggs well. Grate garlic into beaten eggs. Add bread crumbs and mix well. Add cheeses, pepper, baking powder, and parsley. Add a few scrapes of nutmeg and stir well. The mixture should be like biscuit dough, easy to handle.

Form into golfball-sized balls. Flatten to 1-inch patties. Place on a sheet of waxed paper and set aside.

In a medium frypan over high heat, add oil and fry patties until browned, about 3 minutes each side.

In a large saucepan, bring Tomato Sauce to a simmer. Gently add cheese patties. Cover and cook 20 minutes. Patties will rise to the surface like dumplings. Serve with pasta and fresh Italian bread.

Tomato Sauce


6 servings

Preparation Time

1 Hour

Total Time

2 Hours